pollo frito Quesadillas

Our fried chicken is killer, and when you add cheesy-toasty-tortilla goodness to it in a quesadilla format, it becomes even more satisfying. If you’ve got any leftover takeout fried chicken, now you know what to do with it.

Makes 2 quesadillas

½ cup shredded green cabbage

½ cup Chipotle Crema (this page)

2 13-inch flour tortillas

2 cups shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1½ cups chopped Trejo’s Fried Chicken (about one-third of the recipe on this page)

2 serrano chiles, finely chopped

In a medium bowl, combine the cabbage and ¼ cup of the Chipotle Crema and mix well.

Heat a large pan or cast-iron skillet over medium-high heat. Place a tortilla in the pan and cook until it is lightly browned, about 30 seconds. Turn the tortilla over and spread 1 cup of the cheese evenly across the top, then add ¾ cup of the fried chicken evenly across the tortilla. Sprinkle half of the cabbage mixture over the chicken and then sprinkle half of the serranos evenly on top. Cook until the cheese begins to melt, about 3 minutes.

Fold the tortilla in half and cook for 45 seconds, then turn the quesadilla over and cook for another 45 seconds. Transfer the quesadilla to a cutting board and cut it into 4 wedges.

Repeat with the remaining tortilla and fillings. Serve with the remaining Chipotle Crema on the side.